Slow Roasted Tomatoes With Feta Olives And Pinenuts Recipes

Steps:

• Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. Meanwhile, warm a small skillet over low heat. Add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes.
• Adjust oven rack to center position and heat oven to 325 degrees. Mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl. Turn tomatoes cut side up and fill with about 2 Tbs. of the feta mixture.
• Bake until tomatoes are soft but still hold their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
• Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
• Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.

Steps:

• Position rack in center of oven and preheat to 375°F Combine tomatoes, oil, garlic,.
• vinegar, and crushed red pepper in 13x9x2- inch glass baking dish (I think you can use any baking dish!). Season to taste with pepper and a tiny bit of salt. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made several hours ahead. Let stand at room temperature. Later, preheat oven to 375 and reheat for 10 minutes while pasta is cooking.).
• Measure and get ready capers, olives, and feta cheese. Rinse both capers and feta cheese to remove excess salt. Gently pat dry. Toast pine nuts for just a few minutes in a 300 oven - if using (Nuts can be toasted earlier in the day too! ) Watch the nuts as they toast so they don't burn - this happens very quickly.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among plates; sprinkle with pine nuts and serve.

Steps:

• Preheat oven to 170 degrees C/ 325 degrees F.
• Cut an'X' into the top of each tomato.
• Sprinkle the garlic and basil over the bottom of a baking dish that the tomatoes will fit neatly into.
• Stand the tomatoes next to each other in the dish, on top of the garlic and basil.
• Push the bay leaves into the top of the tomatoes and season with the salt and pepper.
• Sprinkle the leeks in and around the tomatoes.
• Pour over the balsamic vinegar.
• Drizzle over the olive oil.
• Bake in preheated oven for an hour.
• Remove the bay leaves.
• Serve.

Steps:

• Preheat the oven to 475°F
• Oil a shallow roasting tin with 2 tbsp of the oil.
• Cut the tomatoes in half lengthways and lay them cut-side up in the tin.
• Sprinkle over the thyme and some salt and pepper and roast for 15 minutes.
• Reduce the oven temperature to 300F and roast for a further 1½ hours until they have shrivelled to about half their original size and concentrated in flavour. Leave to cool.
• Arrange the tomatoes and the feta among four plates and drizzle over the remaining olive oil.
• Sprinkle with a bit more sea salt and some black pepper to serve.

Steps:

• Preheat oven to 200°F.
• Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.